Ham – Vegetables – Aspic

Ingredients for 6 servings:

• 80 g ham, cut into strips
• 2 eggs, boiled, sliced
• 2 small carrots, peel, cut into strips
• 1 small onion(s), halve, cut into strips
• ½ Pepper, cut into fine yellow strips
• 1 cucumber(s), quartered and finely chopped
• 3 corn cobs, from the jar, cut into small pieces
• 6 stalk(s) asparagus, from the jar, only the first 4-5 cm
• 3 tbsp peas, frozen
• ½ liter vegetable broth
• 2 packs of powder (semillon powder, 2.5 dl each)
• some pepper, from the mill
• some salt

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Simple and quick aspic for a cold buffet

Bring some salted water to a boil in a pan, add the carrots and simmer gently for about 3-4 minutes. Then add the peppers, onions and peas and simmer gently for another 5 minutes. Drain, refresh in cold water and let drain. Heat the stock, stir in the aspic powder and cook until it dissolves, stirring well with a whisk. Pour some of the aspic into the dish. Add some ham, vegetables and egg slices to the dish. Continue to add more aspic in layers, adding more aspic as needed. Make sure everything is well covered in aspic at the end. Refrigerate overnight and turn out the next day. It goes well on a cold buffet.